In a mixing bowl, combine the milk, sugar and active dry yeast together. Cover the bowl with a towel and let it rest for 10 minutes.
Add in eggs and oil and whisk until well-combined.
Combine the salt and flour. Using either a stand mixer or your hands, add in the flour mixture in small portions, kneading it until the dough is elastic. Cover the bowl with a towel and let the dough rise for about an hour.
Grease a baking pan with oil. Divide the dough into 24 equal-sized pieces, rolling them into a ball shape. Place each dough ball onto a baking sheet, leaving about 1-inch of space between each.
Cover the pampushky with a towel and let them rise for about 30 minutes, or until they double in size. Preheat the oven to 350°F. In a small bowl, whisk the egg and 1 tablespoon of water together. Brush the mixture on the tops. Bake for about 30 minutes or until the pampushky turn golden brown.
While the pampushky are baking, combine the oil, minced garlic, dill and salt in a small bowl.
Brush the tops of the warm bread with the garlic mixture. Serve immediately and enjoy!